Cake with mascarpone cream, raspberries, and chocolate

Name: Cake with mascarpone cream, raspberries, and chocolate - Svetlana H.
Ingredients: Base 6 eggs 6 tablespoons powdered sugar 3 tablespoons oil 6 tablespoons flour 2 tablespoons cocoa rum essence 1 packet baking powder Chocolate ganache 300 g chocolate (I used 180 g dark chocolate and

Dessert - Cake with mascarpone cream, raspberries, and chocolate by Svetlana H. - Recipia

Mascarpone Cream, Raspberry, and Chocolate Cake – A Delight for the Soul Preparation time: 30 minutes Baking time: 30 minutes Total time: 60 minutes Number of servings: 12 When it comes to celebrating special moments, a cake with mascarpone cream, raspberries, and chocolate is the perfect choice. This recipe is lovingly dedicated to my father, Constantin, and symbolizes the love and care I put into everything I do in the kitchen. I invite you to explore each step of this delicious recipe, which combines a fluffy base, a rich cream, and a hint of fresh fruit. A short story about the cake This recipe is inspired by a cake I once enjoyed, but I don’t know many details about it. I only remember that it was an explosion of flavors and textures, and the desire to recreate that taste motivated me to put my personal touch on it. The cake is balanced, not overly sweet, and the chocolate adds a touch of refinement. Necessary ingredients For the base: - 6 fresh eggs - 6 tablespoons powdered sugar - 3 tablespoons oil - 6 tablespoons flour - 2 tablespoons cocoa - 1 packet baking powder - Rum essence (to taste) - A pinch of salt For the chocolate ganache: - 300 g chocolate (180 g dark chocolate and 120 g milk chocolate) - 300 ml liquid cream - 50 g butter (with 82% fat) For the mascarpone cream: - 500 ml liquid cream - 500 g mascarpone - 200 g powdered sugar - 3 packets gelatin - 250 g fresh raspberries For the syrup: - 200 ml water - 5 tablespoons sugar - ½ vial rum essence For the glaze: - 200 g dark chocolate - 200 ml liquid cream - 40 g butter For decoration: - 200 g dark chocolate (for decoration) - A few strawberries (optional) Step by step for a perfect cake 1. Preparing the base Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the powdered sugar and continue mixing until you obtain a glossy and firm foam. In another bowl, beat the yolks with the oil and rum essence until you achieve a homogeneous emulsion. Carefully incorporate this emulsion into the egg whites, using a spatula and mixing on low speed to avoid losing air from the mixture. Sift the flour, baking powder, and cocoa over the egg mixture and gently fold them in. Pour the mixture into a 26 cm baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 25-30 minutes, or until the base passes the toothpick test. After baking, let it cool on a rack. 2. Preparing the chocolate ganache In a small saucepan, heat the liquid cream over low heat until it reaches boiling point (without boiling). Add the chopped chocolate and stir vigorously until completely melted and you obtain a smooth cream. Add the butter and mix until incorporated. Let the ganache cool completely, then place it in the freezer for about 1 hour. Once hardened, whip it until fluffy. 3. Preparing the mascarpone cream with raspberries In a bowl, mix the mascarpone with the powdered sugar until you obtain a smooth cream. In another bowl, whip the liquid cream until it becomes firm. Fold the whipped cream into the mascarpone cream. Prepare the gelatin according to the instructions on the package and add it to the mascarpone cream. Add the fresh raspberries and gently mix to avoid crushing the fruit. 4. Assembling the cake Cut the base into 3 equal parts. Place the first piece of base on a serving plate, soak it with the syrup made from water, sugar, and rum essence. Add a layer of chocolate ganache, then place the second base, soak it, and add the mascarpone cream with raspberries. Place the last piece of base, soak it, and refrigerate the cake for at least 3 hours (ideally overnight). 5. Preparing the glaze Heat the liquid cream for the glaze and add the chopped chocolate. Mix until you obtain a smooth composition. Let the glaze cool slightly, then pour it over the cake, covering it evenly. You can decorate the cake with grated chocolate and fresh strawberries. 6. Serving and storage I recommend letting it chill in the fridge for a few hours before serving, as this will intensify the flavors. The cake can be stored in the fridge for 3-4 days, but it may disappear much faster! Useful tips for a perfect result - Use room temperature eggs to achieve a fluffier base. - If you want a more intense chocolate flavor, you can add a teaspoon of instant coffee to the ganache. - For a moister cake, you can add fruit syrup or natural juices instead of the classic syrup. - Experiment with other fruits like strawberries or blackberries, depending on your preferences. Frequently asked questions - Can I use another type of cream? It is recommended to use natural cream (not the vegetable variant) to achieve a perfect texture. - How can I make the cake less caloric? You can reduce the amount of sugar in the recipe or use chocolate with a higher cocoa content, which will reduce its sweetness. - Can the cake be frozen? Yes, the cake can be frozen, but it is recommended not to cover it with glaze before freezing. Let it thaw in the fridge before serving. This mascarpone cream, raspberry, and chocolate cake is perfect for any occasion, whether you are celebrating an anniversary or just want to indulge in a special dessert. I invite you to try it and bring a touch of happiness to the plates of your loved ones! Enjoy!

Ingredients

Base 6 eggs 6 tablespoons powdered sugar 3 tablespoons oil 6 tablespoons flour 2 tablespoons cocoa rum essence 1 packet baking powder Chocolate ganache 300 g chocolate (I used 180 g dark chocolate and

Cake with mascarpone cream, raspberries, and chocolate

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